Pleasantly juicy and light Kékfrankos from Szekszárd, a small city in southern Hungary where viticulture in the region goes back to Roman times.
Fermentation is in stainless steel tanks , using selected(cultured) yeast. The yeast used is a Terroir selected BIO yeast, which helps to elevate the characteristics of the terroir. With these varieties we have alcoholic and malolactic fermentations together, and this is what creates the super fruity and juicy notes in these wines! Around 10% goes to barrels so as not to overpower the varietal characteristics, but to add a bit of depth and complexity. The wine is filtered, while clarification is only done when it is necessary.
With a deep ruby red colour good structure and and medium body, this elegant wine has notes of cherries and spice, black pepper, with some oak notes in the background.
Really versatile, try with paprika based Hungarian dishes, pork belly, sausage casserole or Spätzle dishes.
WINEMAKER JÓZSEF RAPPAY